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Island Braised Short Ribs



  • 5lbs extra-lean short rib of beef, cut across bone in twelve 3- to 4-inch pieces
  • 12teaspoon salt
  • 14teaspoon black pepper
  • 2tablespoons canola oil
  • 3large leeks, trimmed and thinly sliced
  • 2cups mango nectar, plus
  • 3tablespoons mango nectar
  • 12cup tequila
  • 12cup beef broth
  • 1canned chipotle chile in adobo, chopped
  • 1large scallion, chopped


  1. Heat oven to 325 degrees.
  2. Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot.
  3. Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs.
  4. Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes.
  5. Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight.
  6. To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.

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